Vegan lentil salad with beetroot and walnuts

Vegan lentil salad with beetroot and walnuts: a simple, hearty salad with lentils, beetroot, onion, walnuts, olive oil and apple cider vinegar.

At a glance

• Serves 2
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 420 kcal per serving
• Protein: 14 g
• Fat: 26 g
• Carbs: 25 g

Ingredients

• 1 tin of lentils
• 2 beetroot
• 50 g walnuts
• 1 onion
• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: chopping board · knife · mixing bowl · sieve

1. Tip the lentils into a sieve, rinse briefly under cold water and leave to drain well.
2. Cut the beetroot into bite-sized cubes and finely chop the onion. Roughly chop the walnuts.
3. In a large bowl, stir the olive oil, apple cider vinegar, salt and pepper into a smooth dressing.
4. Add the lentils, beetroot, onion and walnuts to the bowl and mix everything thoroughly with the dressing.
5. Leave the salad to stand briefly so the flavours can come together.
6. Serve the lentil salad fresh, on its own or as a side with roasted veg or toasted sourdough bread (gluten-free if needed).

Good to know

A salad like this is quick to make and still tastes like more than just a side. Earthy depth, fresh acidity and a bit of bite make it really well rounded.

Swaps

Walnuts → pecans (similarly nutty, a little milder in flavour). Apple cider vinegar → lemon juice (fresh acidity, provides a little vitamin C). Onion → shallot (milder). Olive oil → avocado oil (mild, with monounsaturated fatty acids).

Allergens

Contains tree nuts (walnuts). For children, finely chop the onion and chop the nuts smaller or leave them out depending on age; in pregnancy, well-washed ingredients and good kitchen hygiene are important.

Dairy-free recipes